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Mock Toffee

  • Servings: 12

It takes 15 minutes to make this five-ingredient candylike treat built on graham cracker squares. Parchment paper liner helps remove the treat from the baking dish. Plus, it saves the need to soak and scrub the baking dish after the chocolate and brown sugar bake to the bottom and sides. To store: Layer pieces between parchment paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. If frozen, thaw at room temperature for 30 minutes before serving.

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  • 10 graham cracker squares
  • 1/3 cup chopped almonds
  • 1/2 cup packed brown sugar
  • 1/2 cup butter
  • 1/3 cup miniature semisweet chocolate pieces
  • Parchment paper


Step 1

Line a microwave-safe 2-quart rectangular baking dish with parchment paper, extending paper over edges of dish. Cover bottom of prepared dish with a single layer of graham crackers, breaking crackers as necessary to fit. Sprinkle crackers with almonds.

Step 2

In a microwave-safe 4-cup glass measure or medium bowl, combine brown sugar and butter. Microwave, uncovered, on 100 percent power (high) for 3 minutes or just until melted, stirring every 30 seconds. Quickly pour over crackers and nuts in dish. (Work quickly because mixture separates.)

Step 3

Microwave mixture in baking dish, uncovered, for 1-1/2 minutes. Sprinkle with chocolate pieces. Chill for 1 to 2 hours or until chocolate is set. Use parchment paper to lift candy from dish. Break into irregular-size pieces.

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